Chef's Ware: Basic French Omelette
Updated: Jun 3, 2020
10 Inch Omelette Pan
2 Large Eggs
2 Tablespoons Water
1/8 Teaspoon Salt
Pepper to taste
1 Teaspoon BUTTER
1/3 Cup filling such as shredded cheese, chopped ham or other ingredient to your liking
Beat eggs, water, salt and pepper in small bowl until blended.
Heat butter in 10” Omelette Pan over medium-high heat until hot. Tilt pan to coat bottom. Pour egg mixture into pan. Mixture should set immediately at edges.
Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, Place filling on one side of the omelette. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelette onto plate. Serve immediately.